Abstract

EVALUATION OF BIOACTIVE CONSTITUENTS AND IN-VITRO ANTIOXIDANT ACTIVITY OF DIFFERENT EXTRACTS OF PIPER BETLE L. LEAVES.

Gowhar Ahmad Shah*, Tajamul Islam Shah and Sanjay Telang

Abstract

Antioxidant potential of various extracts of Piper betle L. leaves viz. pet ether, aqueous, ethyl acetate and ethanol was determined by the Fentons reagent (hydroxyl radical scavenging activity) and FRAP Assay (Fe3+ reducing power). All the extracts of Piper betle L. showed the different amount of phytochemical constituents and reducing capacity, whereas ethanol extract exhibited the highest level of hydroxyl radical scavenging activity 90.11±0.275 at 10μg/ml, followed by ethyl acetate 55.05±0.601 at 5μg/ml, aqueous 50.02±0.339 at 5μg/ml and pet.ether 45.43±0.049 at 5μg/ml, likewise, Ethyl acetate exhibited high reduction ability of 1.299±0.019 at 50μg/ml followed by aqueous 0.440±0.014 at 50μg/ml, pet ether 0.366±0.021 at 50μg/ml and ethanol extract 0.128±0.018 at 5μg/ml. The order of antioxidant activity in Piper betle L. extracts displayed from higher to lower level as ethanol, aqueous, ethyl acetate and pet ether extracts. The antioxidant potential of Piper betle L. leave extracts significantly correlated with the phytochemical constituents particularly phenolic, alkaloid and flavonoid present in the extract. DMSO taken as control showed highest antioxidant power in the present study.

Keywords: Piper betle L., Antioxidant, Fenton’s reaction and FRAP.